History of Food Service

Share this timeline:

Make Your Own Timeline

Preceden lets you make timelines just like this one in minutes.

Sign Up Now

Main

The First Cookbook in Modern Europe

1380

Chef Taillevent is widely recognized as the first master chef.
The cookbook included recipes for soups, stews, and sauces.

Native American New Foods

1492

Native Americans introduced these foods to Christopher Columbus, who brought them back to Europe. (Tomatoes, Chili Peppers, Potatoes, Avocados, Corn, Vanilla Beans, Cacao [first form of chocolate])

Caterina de Medici

1519 - 1589

Italian princess was wife of Henri II of France, she introduced: A refined style of dining, including use of for and napkin. Her florentine chefs greatly influenced French chefs particularly in use of spinach

The Twelve Ounce Pound

1570

Master Chef Scappi published his Italian cookbook complete with illustrations and step-by-step descriptions and recipes. He classified knives & equipment, he standardized the measurement of ingredients.

Francois de La Varenne

1651

Published the first cookbook to fully document French cooking and the influence of French cuisine. Interested in detail, balance, harmony of cooking & ingredients; used nuts, truffles, mushrooms. Used reduction to concentrate flavors.

First Cookbook Published in America

1742

Eliza Smith authored “The Complete Housewife” (consisting of ENGLISH recipes) BUT it was published in America. Used by colonial housewives.

First Table d'Hote Menu in America

1750

Thomas Pepper opened an English style tavern serving a table d’hote menu.

First Restaurant Opened In Paris Serving A La Carte

1765

Boulanger opened first restaurant in Paris serving the general public. He used large posters to list the selection of soups he would be serving.

The Declaration of Independence

1776

Thomas Jefferson wrote most of this document sitting in Philadelphia’s Indian Queen Tavern

Marie Antonie Careme

1784 - 1833

Founding father of French classical cooking. Created "La Grande Haute Cuisine. Systematized French Cooking.

The French Revolution

1789 - 1799

May great chefs left France for America, they opened their own restaurants, serving the middle class.

America's First Gourmet

1801

Thomas Jefferson: Experimented with 250 varieties of fruits, vegetables, and herbs. Made boring Colonial cooking more sophisticated. Made his own past, had much knowledge about wines and coffees. Some credit him with creating French Fries.

The Ice Box

1803

Thomas Moore, a Mayland farmer, patented the first “ice” box.

The Steamboat

1807

Robert Fulton designed & built the Claremont. It traveled the 150 miles from NYC to Albany in 32 hours. It allowed the transportation of fresh farm crops from the central plain states to NYC.

The Beginning of Food Processing Industry

1809

Nicholas Appert invented canning in vaccum-packed, seeled glass containers.

America's Cooking Stove

1823

E.Hoyt patented a wood cooking stove. Cooking stoves did not become common in households until after the Civil War.

Tin Cans

1825

Thomas Kensett patented the tin can.

Boston Restaurants

1826 - 1827

Still open today.

Railroads

1826 - 1880

Railroads enabled farmers to transport fresher & better quality grains, produce, and meats to more people. Transportation of perishable goods faster.

Graham Crackers

1830

Reverend Sylvester Graham preached about eating healthier and developed the graham cracker.

NY City's First Fine Dining Restaurt

1831

Opened by John & Peter Delmonico. (Delmonico’s). The first to offer a wine menu, allow women to eat int he dining room alone, offer a hamburger on the menu, hire women, distinguish between waiter & busboy duties.

Refrigerators

1834

Kept food from spoiling & becoming unsafe to eat. Allowed Americans to eat healthier by reducing salt cured & canned foods. Didn’t come into American homes until 1930 (electricity)

Chef of Kings. King of Chefs

1846 - 1935

Georges Auguste Escoffier became one of the greatest masters of French cuisine.

California Gold Rush

1849

Influential in the Food Processing Industry. People needed food that wouldn’t spoil during the long trip to California. Cooking became easier with the use of canned foods.

Modern Supermarkets

1859

George Hartford & George Gilman opened up The Great Alatic and Pacific Tea Company in NYC.

The Civil War

1861 - 1865

Mass production of processed foods & new food service equipment to feed the soldiers.

Budweiser Beer

1864

Bush founded Anheuser-Busch in Germany. He transformed beer brewing from a local industry to a national industry, was the first to pasteurize beer.

Swift Meat Company

1865

Gustavus Franklin Swift was 14 years old when he bought a heifer, which he butchered & dressed.

1st Transcontinental Track Was Completed

1869

The Diner

1872

Walter Scott served textile workers in Providence, RI from a horse drawn wagon, rather than from a hand basket.

The 1st Culinary Arts School

1872

Mrs. Mary Lincoln opened the Boston Cooking School. Miss Fannie Farmer most famous graduate.

Headquarters of Swift Meat Comapny

1875

Moved to Chicago, which became the meat capital of the U.S

Taming the West

1875

Fred Harvey opened 17 Harvey House restaurants, First to provide consistency of food, service & cleanliness. Gave rough-and-tumble cowboys, miners, cattlemen, trappers, lawmen & homesteaders good food in a civilized setting.

More Practical Chef Uniforms

1878

Chef Ceribino Angelica’s wife developed a double-breasted, cloth-knot button jacket with split cuffs

Cardboard Box

1879

Produced in NYC, easier to pack & ship than wooden creates, more frequent fruit and vegetable shipments.

Working For Peanuts

1887

Harry M. Stevens is the father of sports concessions. He introduced the baseball program & scorecard. He also sold the rights to sell soda, peanuts, popcorn, ice cream & hot dogs. He sold advertising space to a local peanut vendor who paid him in peanuts.

Coke

1888

Chemist, Dr. John Pemberton had to rewrite the formula for his popular nerve tonic, stimulant, & headache remedy due to a prohibition law enacted in Atlanta.

Peanut Butter

1890

Dr. Ambrose Straub wanted an easy-to-digest & healthy food for his elderly patients

Hot Dog Got Its Name

1893

Used to be called a “frankfurter”, T.A. Dorgan drew a cartoon of a frankfurter with a head, tail & legs, which looked like a dachshund. Frankfurter began to be called a “hot dog”

Kellogg's Corn Flakes

1895

Dr. John Harvey Kellogg’s theory was that people needed to chew a dry, brittle food to keep their teeth sharp.

Post Cereals

1895

Dr. Charles Post invented a coffee substitute called Postum & Grapenut Cereal. Post Cereals formed the basis for General Foods Corporation.

Fannie Farmer Cook Book

1896

She viewed cooking as both an art & a science. The Boston Cooking School Cookbook remained the most popular cookbook in US until 1931

Kraft Cheese

1898

J.H. Kraft, a Chicago grocery clerk wrapped uniformly sized wedges of cheese in tinfoil, sold cheese from door-to-door

Heniz Ketchup

1898

Started by Henery Heinz in Sharsburg, PA

Cafeteria Trays

1898

William and Samuel Childs invented Cafeteria trays to be used in the early cafeterias in NYC

Campbell Soups

1898

Chemist John Dorrance’s family cannery produced concentrated soups

Dead of American "Gastronomy"

1902 - 1985

James Beard, was one of the 1st chefs to believe that America could have its own national cuisine.

World's Fair in St. Louis

1904

Hamburgers, Ice Cream Cones, Ice Tea

Pizza

1905

One of the country’s 1st pizzeras was G. Lombardi’s which opened on Spring Street (“Little Italy”) in NYC

The Jungle

1906

Upton Sinclair’s book, The Jungle, exposed the unsanitary conditions of Chicago’s meat packing plants.

The Pure Food and Drug Act

1906

Dr. Harvey Wiley, Chief of Bureau of Chemistry for the USDA, believed that many additives & preservatives were dangerous. As a result of its efforts, Congress passed the Pure Food and Drug Act.

First Bud Brewed in US

1907

In-Store Resturants

1910

F.W. Woolworth was the 1st to use put an in-store restaurant in his 5 &10-cent stores.

Julia Williams Childs

1912 - 2004

Through her countless cookbooks, magazine articles, and cooking shows on PBS, she made French cooking seem easy to millions. The Grande Dame of mass-media gastronomic education.

A&W Root Beer

1919

Roy Allen & Frank Wright sold a drink of roots, herbs, bark & berries at their stand.

The Volstead Act

1920 - 1933

18th Amendment, Prohibition, banned the manufacturing, sales & transportation of intoxincting liquors nation wide

Birdseye Foods

1925

Dr Clarence Birdseye was the first to develop a quick-freezing method.

The Orange Roof Restaurants

1925

Mr. Howard Johnson opened a single ice-cream shop.

The Marriotts

1927

Willard & Alice Marriott were the 1st married couple to establish a food service & hospitality empire.

Birdseye Foods & General Foods Corp.

1929

The Postum Cereal Co. purchased Mr. Birdseye’s company = General Foods

The Stock Market Crash

1929 - 1941

Food shortages drove people to bread lines

Time to Make the Donuts

1946

William Rosenberg, founder of Dunkin Donuts. Original name was “Open Kettle”.

Mrs. Frances Roth & Mrs. Katherine Angell

1946

Created a training program for returning veterans interested in careers in food preparation – The Culinary Institute of America.

Potato Chips

1950

Saratoga Chips were invented by George Crumb a Native American working at Moon’s Lake in Saratoga Springs, NY

Mars Introduced M&M Chocolate Candies

1954

Butterball Turkeys were Introduced by Swift-Ecrich Co.

1954

Pizza Hut

1958

Founded by Frank and Dan Carney

Craig Claiborne

1959 - 2000

Professional journalist for the NY Times, legitimized the profession of restaurant critic, educated Americans about fine food.

Domino's Pizza

1960

Thomas Monoghan perfected the "art of pizza-making’ and home delivery

T.G.I. Friday's

1965

Founded by 27 year old Allan Stillman who was looking for a way to supplement his income and have some fun.

Pringle's

1969

The first fabricated potato chip, created by Proctor & Gamble

Wendy's

1969

Opened by Dave Thomas in Columbus, OH named in honor of his daughter.

The Hard Rock Cafe

1971

Opened by Peter Morgan & Isaac Tigree. Who chipped in $5,000 each to open up the first Hard Rock Cafe in London

Mediterrianean Craze

1971

Alice Water’s opened “Chez Panisse”. Focus on cuisine of Southern France. Use of wood-fired ovens for pizza grilling.

Soft Frozen Yogurt

1974

First introduced at Bloomingdale’s Dept store in NYC

Mrs. Field's Cookies

1974

Debbie Fields was only 21 when she founded her company in California

Ben & Jerry's Ice Cream

05/05/1978

Opened at a Burlington, Vermont gas station. Originally called Homemade Ice Cream & Crepes

Microwave Popcorn

1986

Pop Secret Microwave Popcorn was introduced by General Mills